We encourage applications from all with protected characteristics and from those in the Armed Forces Community. Applicants are invited to apply in Welsh, any application submitted through the medium of Welsh will not be treated less favourably than applications made in English.
If you are successful at interview for this post you will receive your conditional offer of appointment and information pack via email.
We reserve the right to close this vacancy at any time. Therefore we encourage early applications to ensure consideration for this post. If you are short listed for this post, you will be contacted via your email account you used to apply for this post, therefore please check your account regularly.
Please check your email account regularly. Successful applicants will receive all recruitment related correspondence via the email account registered on the application form.
Aneurin Bevan University Health Board support flexible working.
Please note that this vacancy may be withdrawn at any time should it be filled via the internal redeployment process
Job Overview
We have an exciting opportunity within the Facilities team, working as a chef at the Grange University Hospital.
The post holder will work as part of a team that provides catering duties throughout the catering operation. They will assist with the day to supervision and organisation of these services.
We are looking for an enthusiastic individual who is confident to work on their own initiative possessing flair and enthusiasm as well as being self-motivated and able to empower the team.
The hours are 22.5 per week, worked 07:00 - 15:00 over 3 shifts per week.
Main duties of the job
You will undertake delegated tasks from the Operational Services Managers. Amongst other things you will be responsible for:
Planning team members work schedules and resource requirements;
Co-ordinating the work of the team to ensure team goals are reached.
Production of all meals, snacks, salads, sandwiches for patients, staff and visitors.
Production of specialised dietary requirements in accordance to the pre-agreed menu.
Liaising with nursing staff and Health Board dietitians regarding specialised dietary requirements.
Supervision of catering assistants regarding food preparation regeneration and food provision for customers.
Control of food safety and quality through continuous monitoring of food temperature and correct catering operation in accordance to Food Safety and Health & Safety procedures and good working practice.
Our services operate 24 hours a day over a 7 day period, which will require you to work unsociable hours including weekends & bank holidays.
Working for our organisation
Aneurin Bevan University Health Board is a multi-award winning NHS organisation with a passion for caring. The Health Board provides an exceptional workplace where you can feel trusted and valued. Whatever your speciality or stage in your career, we have opportunities for everyone to start, grow and build your career. The health board provides integrated acute, primary and community care serving a population of 650,000 and employing over 16,000 staff.
We offer a fantastic benefits package and extensive training and development opportunities with paid mandatory training, excellent in-house programmes, opportunities to complete recognised qualifications and professional career pathways including a range of management development programmes. We offer flexible working and promote a healthy work life balance, provide occupational health support and an ambitious plan for a Wellbeing Centre of Excellence to support you at work.
Our Clinical Futures strategy continues to enhance and promote care closer to home as well as high quality hospital care when needed. This includes the Grange University Hospital which provides specialist and critical care and is the newest addition to the clinical futures strategy. Join us on our journey to pioneer new ways of working and deliver a world-class healthcare service fit for the future.
Qualifications
Essential criteria
- Knowledge of full range of work procedures, practices and equipment for a catering service, including food hygiene processes; vocational level 3 qualification or equivalent plus knowledge for special diets acquired through training and experience to diploma equivalent level This must include: City and Guilds 7061 & 7062, or NVQ level 2 in professional Cookery
- Level 2 in Food Safety.
- Allergen Aware
- Able to menus & recipes to meet requirements of the customer.
- To be Conversant of Natasha's Law & NHS Food and Hydration Standards
Desirable criteria
- Trained Level 3 or 4 Food safety
- Allergen Level 3
- NVQ Level 3 advanced professional cookery
Experience
Essential criteria
- Working knowledge of HACCP principles and their specific application for catering
- Previous chef experience in large scale food production
Skills and Attributes
Essential criteria
- Ability to work as part of a team.
- Organisational skills in delivering a quality food service to patients, staff, and visitors.
- Ability to motivate staff, individuals, and teams.
- Ability to prioritise workload and manage time effectively.
- Excellent interpersonal and communication skills
- Capable of working within time limits and under pressure.
- Basic Computer skills Effective
- Communication and training skills.
- Willingness to respond to unexpected changes and adopt a flexible approach
Desirable criteria
- Welsh Language Skills are desirable levels 1 to 5 in understanding, speaking, reading, and writing in Welsh
